{"id":4591,"date":"2022-06-24T11:38:54","date_gmt":"2022-06-24T10:38:54","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/ch-fr\/?post_type=magazine&p=4591"},"modified":"2022-06-24T11:46:54","modified_gmt":"2022-06-24T10:46:54","slug":"pain-plat","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/ch-fr\/spread-love\/items\/pain-plat\/","title":{"rendered":"Pain plat"},"content":{"rendered":"\n
\n \n<\/div>\n\n\n\n

Ingr\u00e9dients pour les pains plats :<\/h3>\n\n\n\n
\n

400 g de farine de bl\u00e9 blanche
\n300 ml d’eau
\n7 g de levure s\u00e8che (ou 21 g de levure fra\u00eeche)
\n8 g de sel (1 cuill\u00e8re \u00e0 caf\u00e9 bomb\u00e9e)
\n1 cuill\u00e8re \u00e0 caf\u00e9 de sucre
\n2 cuill\u00e8res d’huile<\/p>\n\n<\/div>\n\n\n\n

\"Pain<\/figure>\n\n\n\n

Pr\u00e9paration :<\/h3>\n\n\n\n
\n

1.\tTamisez 400 g de farine dans un saladier et faites un puits au centre.<\/p>\n

2.\tVersez-y 7 g de levure s\u00e8che, 1 cuill\u00e8re \u00e0 caf\u00e9 bomb\u00e9e de sel et 1 cuill\u00e8re \u00e0 caf\u00e9 de sucre et versez l’huile et l’eau. Si de la levure fra\u00eeche est utilis\u00e9e, \u00e9crasez-la d’abord dans l’eau.<\/p>\n

3.\tBien m\u00e9langer les ingr\u00e9dients avec un robot culinaire pour obtenir une p\u00e2te collante. Laisser lever 30 minutes dans un endroit chaud sans courants d’air. Si la p\u00e2te n’a pas gonfl\u00e9 pendant ce temps, laissez-la encore 10 minutes environ.<\/p>\n

4.\tPr\u00e9chauffez le four \u00e0 250\u00b0C.<\/p>\n\n<\/div>\n\n\n\n

\n \n<\/div>\n\n\n\n
\n
\n
\"Pain<\/figure>\n<\/div>\n<\/div>\n\n\n\n
\n

5.\tBien fariner le plan de travail et mettre la p\u00e2te dessus. Parce que la p\u00e2te est collante, travaillez-la rapidement avec un contact aussi court que possible.<\/p>\n

6.\tFarinez la p\u00e2te, tournez-la plusieurs fois et fa\u00e7onnez-la en forme de baguette.<\/p>\n

7.\tDivisez la p\u00e2te en deux, puis divisez \u00e0 nouveau chaque moiti\u00e9 pour obtenir quatre morceaux \u00e0 peu pr\u00e8s \u00e9gaux.<\/p>\n

8.\tFormez une boule avec chaque morceau de p\u00e2te et placez-les sur une plaque de cuisson recouverte de papier sulfuris\u00e9.<\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n No. 1 des p\u00e2t\u00e9s de viande et de poisson en Europe.*<\/span>\n En savoir plus<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\"Pain<\/figure>\n\n\n\n
\n

9.\tCouvrez-les avec un torchon de cuisine et laissez-les lever pendant 10 minutes.<\/p>\n

10.\tPressez chaque boule de p\u00e2te avec vos doigts et formez un cercle. Faire attention \u00e0 ne pas \u00eatre trop brutal et \u00e0 ne pas en extraire trop d’air.<\/p>\n

11.\tFarinez-les l\u00e9g\u00e8rement, puis utiliser une spatule en plastique ou en bois pour y dessiner une grille.<\/p>\n

12.\tCouvrez-les pains plats avec un torchon de cuisine et laissez-les de nouveau lever pendant 10 minutes.<\/p>\n

13.\tD\u00e9couvrez-les et placez-les au milieu du four pr\u00e9chauff\u00e9.<\/p>\n

14.\tFaites cuire les pains plats pendant 8 \u00e0 10 minutes jusqu’\u00e0 ce qu’ils soient bien dor\u00e9s, puis activez la fonction gril du four pendant les deux derni\u00e8res minutes de cuisson, \u00e0 pleine puissance.<\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n <\/span>\n D\u00e9couvrez-le !<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\"Pain<\/figure>\n\n\n\n
\n

15.\tSortez les petits pains du four, laissez-les sur la plaque chaude et couvrez-les avec un torchon.<\/p>\n

16.\tLaissez-les reposer ainsi pendant 10 minutes.<\/p>\n\n<\/div>\n\n\n\n

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